24 May 2010

Battle Belly Fat: Fudgy Dark Chocolate Brownies, Chocolate French Toast

*** Eat your favorite comfort foods and still battle the belly fat. Recipes the whole family will enjoy they won't even know they are eating healthy!



Brownies photo by FotoosVanRobin @ flickr


From Denny: This cookbook and recipes are geared to family healthy eating without sacrificing great taste and favorite foods. While she does limit each meal to about 400 calories the real success is combining a MUFA with each meal.

What's a MUFA? Mono Unsaturated Fatty Acid. They are found in olive oil, olives, nuts and seeds, peanut butter or other nut butters and the biggest favorite: dark chocolate.

Liz tested these family recipes on her five year old girls and they were a big hit.

Here are the three basic rules from Liz Vaccariello, Editor in chief of Prevention Magazine, to help lose that belly fat:

1. Eat a MUFA with every meal

2. Stick to 400 calories per meal

3. Never go more than 4 hours without eating



Recipes Featured:

Fudgy Dark Chocolate Raspberry Brownies
Chocolate Stuffed French Toast
Peanut Butter Strawberry Wrap





Flat Belly Diet Family Cookbook by Liz Vaccariello







Fudgy Dark Chocolate Raspberry Brownies

From: "Flat Belly Diet Family Cookbook"

Makes: 8 servings (2 brownies each)

347 calories

INGREDIENTS

• 8 ounces semi-sweet chocolate, chopped
• 5 tablespoons trans fat free margarine
• 2 large eggs
• 1 large egg white
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup fresh raspberries
• 1 tablespoon confectioners’ sugar (optional

DIRECTIONS

Preheat the oven to 325°F. Press a sheet of aluminum foil into the bottom of a 9-inch x 9-inch baking pan, making sure there is enough foil to overhang two opposite edges. Coat generously with cooking spray and dust lightly with flour.

Combine the chocolate and margarine in a bowl set over a saucepan of barely simmering water. Cook, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and cool 2 minutes. Meanwhile, combine the eggs, egg white, sugar and extract in a bowl. Combine the flour, baking powder and salt in a separate bowl. Whisk the slightly cooled chocolate mixture into the egg mixture until smooth. Add the flour mixture, stirring until combined. Gently fold in the raspberries. Pour batter into prepared pan.

Bake until a toothpick inserted into the center comes out with moist crumbs, 48-50 minutes. Remove from the oven and cool in the pan 10 minutes. Carefully lift sling from the pan and cool completely on a wire rack. Cut into 16 squares and sprinkle with confectioners’ sugar, if desired, before serving.







Chocolate Stuffed French Toast

From: "Flat Belly Diet Family Cookbook"

Makes: 4 servings

416 calories

INGREDIENTS

• 4-ounce semi-sweet chocolate bar, finely chopped
• 3 ounces Neufchatel cheese, softened
• 2 cups sliced fresh strawberries
• 1 tablespoon sugar
• 1 teaspoon grated fresh orange zest
• 6 ounces Italian bread, cut on an angle into 8 (1/2-inch thick) slices
• 2 large eggs
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1 tablespoon trans-free margarine

DIRECTIONS

Combine the chocolate and cheese in a small bowl; mix well. Combine the strawberries, sugar and orange zest in a separate bowl.

Spread 1/4 of the chocolate mixture on 4 slices of bread. Top each with remaining bread and press lightly to form a sandwich.

Combine the eggs, egg whites and vanilla in a medium bowl. Working one a time, dip both sides of each sandwich in the egg mixture and set on a plate.

Melt the margarine in a large nonstick skillet over medium heat. When the foam subsides add the sandwiches and cook until golden and cooked through, about 4 minutes per side. Divide among 4 plates and top each with some of the strawberries. Serve immediately.






Peanut Butter Strawberry Wrap

From: "Flat Belly Diet Family Cookbook"

Makes: 1 serving

332 calories

INGREDIENTS

• 1 (8-inch diameter) whole wheat tortilla
• 2 tablespoons natural crunchy unsalted peanut butter
• 1/2 cup strawberries, sliced

DIRECTIONS

Lay the tortilla on a work surface. Spread on the peanut butter. Cover with the strawberries. Roll into a tube. Cut on an angle into desired number of pieces.



*** See Also:
Battle Belly Fat: Pan-Seared Shrimp Tacos, Crunchy Crust "Mac n Cheese,” Oven Fries




Flat Belly Diet Family Cookbook by Liz Vaccariello


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